Peanut Butter Chicken
If you’re on the hunt for a dish that’s creamy, savory, and downright delicious, look no further than this Peanut Butter Chicken recipe. This dish is not just a meal; it’s an experience that combines the rich flavors of peanut butter with tender chicken and fresh vegetables, all enveloped in a luscious sauce that will have your taste buds dancing. Perfect for a weeknight dinner or a weekend gathering, this recipe is sure to impress everyone at your table.
Why You’ll Love This Recipe
This Peanut Butter Chicken is a culinary wonder that checks all the boxes. Quick and Easy: With straightforward steps, you can whip this up in no time. Flavor-Packed: The combination of peanut butter, ginger, and garlic creates a symphony of flavors that is simply irresistible. Healthy and Wholesome: Packed with protein and veggies, this dish is not only satisfying but also nutritious. Customizable: Feel free to adjust the ingredients based on what you have on hand or your family’s preferences.
What You’ll Gather
- 1/2 cup creamy peanut butter: The star ingredient that gives this dish its rich texture and flavor.
- 1 tablespoon sesame oil: Adds a nutty aroma to the dish.
- 1 tablespoon freshly squeezed lime juice: Provides a zesty kick that balances the creaminess.
- 2 cloves garlic, minced: For that aromatic flavor.
- 1 tablespoon minced fresh ginger: Adds warmth and depth to the sauce.
- 1 tablespoon low-sodium soy sauce: Enhances the umami flavor.
- 2 teaspoons honey: A touch of sweetness to round out the dish.
- 1/2 cup water: To adjust the sauce consistency.
- 1/2 teaspoon red pepper flakes: For those who love a little heat.
- 1 1/2 pounds boneless skinless chicken breasts: Cut into bite-sized pieces for quick cooking.
- 2 tablespoons extra-virgin olive oil: For sautéing the chicken and veggies.
- 3 cups chopped broccoli florets: Adds color and nutrition.
- 2 large red bell peppers: Sweet and crunchy for texture.
- 1 small bunch green onions, chopped: For garnish and flavor.
- Cooked brown rice: For serving, to soak up that delicious sauce.
- For topping: Chopped fresh cilantro and chopped peanuts.
What You’ll Need (Gear)
- Large skillet or wok: Ideal for sautéing the chicken and veggies.
- Cutting board and knife: For chopping your ingredients.
- Measuring cups and spoons: To ensure you get the right amounts of each ingredient.
- Wooden spoon or spatula: For stirring everything together.
Peanut Butter Chicken in Steps
Step 1: Prepare the Sauce
In a medium bowl, whisk together the creamy peanut butter, sesame oil, lime juice, minced garlic, minced ginger, low-sodium soy sauce, honey, water, and red pepper flakes. Adjust the consistency with more water if needed; you want a smooth, pourable sauce.
Step 2: Cook the Chicken
In a large skillet or wok, heat the extra-virgin olive oil over medium-high heat. Once hot, add the bite-sized chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Make sure to season lightly with salt and pepper.
Step 3: Add the Vegetables
Toss in the chopped broccoli and sliced red bell peppers. Sauté for another 3-4 minutes until the vegetables are tender but still vibrant and crisp.
Step 4: Combine Everything
Pour the peanut butter sauce over the chicken and vegetables, stirring well to coat everything evenly. Let it simmer for a few minutes, allowing the sauce to thicken slightly and the flavors to meld together.
Step 5: Serve It Up
Remove from heat and serve the Peanut Butter Chicken over a bed of cooked brown rice. Garnish with chopped green onions, fresh cilantro, and chopped peanuts for added crunch and flavor.
Seasonal Adaptations
- Spring: Swap in asparagus or snap peas for the broccoli.
- Summer: Add in fresh corn kernels for sweetness.
- Fall: Consider using butternut squash instead of bell peppers for a heartier dish.
- Winter: Substitute kale or Brussels sprouts for the broccoli for a seasonal twist.
Behind the Recipe
This Peanut Butter Chicken recipe was inspired by my love for Asian-inspired flavors and the creamy goodness of peanut butter. I wanted to create a dish that not only satisfied my cravings but also provided a balanced meal with protein and vegetables. The combination of ingredients is versatile and can be adapted to suit your taste preferences or what you have available in your pantry. It’s a great recipe for meal prep, too, as the flavors only get better as they sit!
Shelf Life & Storage
Leftover Peanut Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious on the second day. To reheat, simply warm it in a skillet over medium heat until heated through. If the sauce thickens too much, add a splash of water to loosen it up.
Quick Q&A
Can I use natural peanut butter?
Yes, natural peanut butter works well! Just make sure to stir it well before using, as it may separate.
What can I substitute for chicken?
You can use tofu or tempeh for a vegetarian option. Just make sure to adjust cooking times accordingly.
Is this recipe spicy?
The red pepper flakes add a mild heat, but you can adjust the amount or omit them entirely if you prefer a milder flavor.
Can I freeze Peanut Butter Chicken?
Yes, you can freeze it! Just make sure to store it in a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
Because You Liked This
Wrap-Up
This Peanut Butter Chicken is everything you need for a quick, satisfying meal that doesn’t compromise on flavor. The balance of creamy and savory, combined with colorful veggies, makes it a dish you’ll want to return to again and again. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to be a crowd-pleaser. So gather your ingredients, and let’s get cooking! You won’t regret it.
Peanut Butter Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together the creamy peanut butter, sesame oil, lime juice, minced garlic, minced ginger, low-sodium soy sauce, honey, water, and red pepper flakes. Adjust the consistency with more water if needed; you want a smooth, pourable sauce.
- In a large skillet or wok, heat the extra-virgin olive oil over medium-high heat. Once hot, add the bite-sized chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Make sure to season lightly with salt and pepper.
- Toss in the chopped broccoli and sliced red bell peppers. Sauté for another 3-4 minutes until the vegetables are tender but still vibrant and crisp.
- Pour the peanut butter sauce over the chicken and vegetables, stirring well to coat everything evenly. Let it simmer for a few minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Remove from heat and serve the Peanut Butter Chicken over a bed of cooked brown rice. Garnish with chopped green onions, fresh cilantro, and chopped peanuts for added crunch and flavor.
Notes
- Feel free to adjust the spice level by adding more or less red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be frozen for up to 3 months; just thaw before reheating.
